Menu
Our kitchen serves spectacular food safely in our dining room and outside on the Patio.
Glorious herb and vegetable gardens supply the restaurant.
jicama, mango, avocado, puffed sorghum, coriander verjus vinaigrette
cucumber, coconut lemongrass pureé, chili condiment
roasted harissa carrot, mint crème fraîche, lemon confit
consommé, ginger, scallion, enoki mushroom
watermelon, tomato, cured olive, lemon balm
edamame, blistered cherry tomato, pearl onion, snap pea, miso mustard butter
savory oats, fennel, mandarin jam
fava, charred leek, pickled rhubarb
crispy potato pressé, trumpet mushroom, caramelized onion
brown bread crust, asparagus, morel mushroom, vin jaune
red lentil, garden vegetable, whipped almond
Scott has been cooking for 18 years, working at several Michelin-starred restaurants in New York City including Jean-George’s flagship restaurant on Columbus circle, and Charlie Palmer’s Aureole.
Most recently he has been at the helm as the executive chef of Sutton Inn, where he earned two Michelin recommendations, a Daily News 4 star review, and was voted one of Manhattan’s top 10 American restaurants by OpenTable for five consecutive years.
All of our seating is done with prior reservations.
Reservations are sometimes made months in advance. We take contact information from each reserved party so that we can make a confirmation call the morning of the reserved date to validate everyone’s intentions, the seating time, and the number of people in the party.
If that confirmation isn’t made by noon of the reservation date, we reserve the right to cancel that reservation and re-book the table from our wait list, which on any given date might have as many as 60 interested people looking for an opening in the table chart. Know, however, that we make repeated calls and great efforts to contact those parties reserved before we take any actions toward re-booking.
Please call the Inn at 508-645-3511
We can give you any information you might need and get a contemporary look at the reservations book.
